Here’s America’s Test Kitchen’s method for cooking the bird, plus a recipe for gravy.
This version of Herbed Roast Turkey involves brining the bird and applying an herbal paste over and under the skin and in the cavity. I’m no stranger to roasting turkeys. I cooked my first Thanksgiving dinner at 21, and in the decades to follow, I’ve tried just about every imaginable technique for cooking that holiday bird. Well, I never deep fried it, but year after year, I’ve done my share of experimenting, from brining to spatchcocking.
Additional paste is divided between the cavity and exterior of the turkey, and I sometimes save a 1/2 teaspoon to add to the gravy. If roasting a 14- to 18-pound bird, increase all of the ingredients for the herb paste by 50%; follow the instructions for applying the paste under the skin, in the breast pockets, and in the cavity; use the remaining paste on the skin. Increase the second half of the roasting time to 1 hour, 15 minutes.
For the herb paste: Process parsley, thyme, sage, rosemary, shallot, garlic, lemon zest, salt, and pepper in food processor until consistency of coarse paste, about 10 2-second pulses. Add mustard and olive oil; continue to process until mixture forms smooth paste, about ten to twelve 2-second pulses; scrape sides of processor bowl with rubber spatula after 5 pulses. Transfer mixture to small bowl.
Using sharp paring knife, cut 1 1/2-inch vertical slit into thickest part of each breast. Starting from top of incision, swing knife tip down to create am4- to 5-inch pocket within flesh. Place 1 tablespoon paste in pocket of each breast; using fingers, rub in thin, even layer.
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